So as per the details, it was a $45 piece of meat purchased at Oscars Smoke House in Warrensburg, Ny. It's on the way to my typical vacation spot in the Adirondacks. I rubbed with Oak Ridges Black Ops. It was cooked on a BPS barrel, at around 350. I used Hickory and Cherry, on Royal Oak. Pulled it at around 130 degrees IT and wrapped it in foil and let it rest while I cooked the mushrooms.
For the Portabellas I moved the fire basket up to the higher position, and grilled the mushrooms till the cheese started to melt. The fire was running low, but did the job.
I also baked the bread on the OTG, I wanted to use the BPS but my timing was way off on the bread. I used a pizza stone for the bread and it charred the bottom a bit, first time making bread on the grill so now I know.
Again thanks everyone, I impressed myself on this one.